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Melt the butter in a small stockpot or dutch oven set on medium-high heat. Add the onion, carrot, celery, garlic, rosemary, bay leaf, salt and pepper and cook for 4-5 minutes, until the onions are soft. Add the livers and

Heat the oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the lamb to the pan and break it up with the back of a wooden spoon. Cook the lamb until

Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook for 3 minutes. Using a slotted spoon, remove the sausage to a bowl and set

Cut the onion, carrot and celery into chunks. Transfer to a food processor, add the garlic, and process until finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or Dutch oven set on high heat

Cut the carrot, onion and celery into chunks. Transfer to a food processor, add the garlic, then process until finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or dutch oven set on high heat

For the Almond, Onion and Orange Soup, melt the butter and olive oil in a small stockpot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, almonds, saffron or turmeric, coriander, cumin, parsley,